The following recipes come from the cookbook of Hedwig Glaser, Morawetz' maternal grandmother. This cookbook was one of few personal possessions that were saved, and the recipes therein were often made by Morawetz' mother, Frida when she lived in Toronto. The cookbook was handwritten by Hedwig Glaser in Czech. The recipes below are translated into English, and converted from metric to imperial measurements.
These recipes have become a Morawetz tradition, and are still made at special Morawetz gatherings.
This is a layered cake. Filling should be applied between four alternate layers of cake.
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Cake:
Cream:
7¾ oz butter
3½ oz sugar
Add:
3½ oz ground almonds (with peel)
7¾ flour
without letting it get stiff.
Bake in 4 equal circular pans at 350º for 10 minutes, or until light brown.
Cool.
Filling:
Whip:
1 container of whipping cream
Add:
1 or 2 handfuls of ground walnuts
icing sugar (to sweeten)
Make cake in layers, placing a cake layer at the bottom and top of the cake.
Icing:
Mix:
Icing sugar
1 or 2 spoons of rum
enough to cover the cake.
Soak dried apricots overnight. Drain.
Pastry:
2¼ cup flour
½ lb. cottage cheese
1 tbsp. melted butter
2 yolks
pinch of salt
milk if needed
Mix ingredients. Stand 1 hour.
Roll dough VERY thin. Put 2 apricots together with a sugar cube. Wrap apricots in a square of dough, pinch away extra dough making sure all is sealed.
Boil dumplings until they rise to the top. Roll the dumplings in fried bread crumbs. Serve with cinnamon, icing sugar and melted butter.